(涼拌三絲)
1. ham 4-5 slices
2. onion 1/2 pc
3. cucumber 1pc
Seasoning:
1. salt 1/2 tsp
2. sugar 1/2 tsp
3. vinegar 1 tbsp
4. sesame oil 1 1/2 tbsp
5. minced garlic 1 tbsp
Cooking Method:
1. Shred ham slices and cucuber. Soak sliced onions in hot water until soft.
2. Drain ingredients until dry and combine along with seasonings. Mix well and serve when cooled.
(薑蔥煎蠔)
1. medium oysters 350g, rinsed clean under water.
2. scallions 3 stalks, cut into 1 inch lengths.
3. ginger 5 slices.
4. oil 2 tbsp
Seasoning:
1. light soya sauce 1 tbsp
2. salt 1/2 tsp
3. wine 1 tbsp
4. sugar 1/2 tsp
Cooking Method:
1. Bring some water to boil, add in oysters and cook for 1 - 2 mins. Drain well.
2. Heat some oil, put in 2 tbsp oil, and when oil heats up, add in ginger and scallions until fragrant.
3. Pour in seasonings, then add in oysters and stir lightly until oysters are cooked, then serve.
Cooking Tips: For better taste, wash oysters and place them in a large bowl. Add in some salt, and lightly rub oysters. Add some cornstarch, then lightly rub again especially around the sides of the oysters. Be careful not to break the oysters. Rinse under a lot of clean water until the colour turns whitish, then prepare as above.
(咖喱鴨舌)
1. ducks tongue 800g
2. diced shallots 2 cloves
3. diced garlic 2 cloves
4. shredded red chili some
5. curry powder 2 tsp
Seasoning:
Marinade(A):
1. salt 1/4 tsp
2. ginger juice, wine 1 tsp each
3. pepper pinch
Seasonings:
1. stock or water 1/2 cup
2. sugar 1/3 tsp
Cooking Method:
1. Defrost duck's tongue throughly. Marinade with (A).
2. Heat oil in wok, fry garlic, ginger and chili together with curry powder. Add in some stock and let boil. Stir well, and add in duck's tongue. Cook for a while until sauce thickens. Then serve.
(豬腳薑)
1. sweet vinegar 5 cups
2. sour vinegar 1 cup
3. pig trotters 1 large piece
4. rock sugar some
5. eggs 4 pcs
Cooking Methods:
1. Wash and remove hair from pig trotters.
2. Cook pig trotters in boiling water along with a few pieces of ginger. Take out and place aside.
3. Heat vinegar in a large pot, bring to boil and put in pig trotters. Turn to low heat and let simmer.
4. Hard boil eggs, and remove shell.
5. When pig trotters are nearly soft, add in sugar and cook until melted. Simmer over low heat, cover and remove from hear. Repeat several times so pig trotters becomes soft.
6. Before adding the eggs, bring to the boil. Let eggs soak in sauce, and remove from heat. Serve when eggs are coloured.
Cooking Tips: The pig trotters can be prepared a few days in advanced, and can be kept for quite a while. However, add the eggs at most 1 day ahead as long hours of soaking will make the egg stiff and hard.
